Italian lamb casserole

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(5)
Main Meals (Dinners)
4 peopleServes
4
Prep   5 min
Cook   120 min
  • Lamb leg roast, lean, raw, 800 g, cut into 3 cm cubes
  • Olive oil, 2 tablespoon(s)
  • Onion, any type, 1 medium, finely chopped
  • Carrot, 1 medium carrot(s), finely chopped
  • Celery, 1 stalk(s), finely chopped
  • Garlic, 2 clove(s), crushed
  • Red wine, ¼ cup(s), (1/4 cup)
  • Tomato paste, no added salt, 2 tablespoon(s)
  • Chicken liquid stock, salt reduced, 2 cup(s)
  • Bay leaves, 1 leaf(s)
  • Rosemary, fresh, 2 sprig(s)
  • Parsnip, peeled, 2 parsnip(s), peeled and chopped
  • Italian parsley, 2 tablespoon(s)

Method

Preheat oven to 180°C (350°F).

Heat a large enamelled cast-iron casserole over high heat. Coat lamb with oil and cook, in small batches, for 5 minutes, or until browned. Remove from pan and set aside. Add onion, carrot and celery to pan and cook for 5 minutes, or until soft. Return lamb to pan, then add garlic, red wine and tomato paste and cook for a further 5 minutes. Add stock, bay leaf, rosemary and enough water to ensure lamb is covered. Cover with lid and bake in oven for 1 hour.

Add parsnip and cook for a further 40 minutes.

Serve sprinkled with parsley.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Vegetables1
Fruit0
Dairy0
Healthy Fats & Oils2
Indulgences0
Calories475
Protein45.4 g
Total fat22.8 g
- Saturated fat6.6 g
Total carbohydrates16.4 g
- Total sugars9.9 g
Fibre6.6 g
Sodium475 mg

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